Asian Shrimp Salad

This vibrant, nutrient-dense Asian Shrimp Salad combines lean, high-quality protein with a crunchy, fiber-rich vegetable medley. Tossed in an insulin-friendly ginger-sesame vinaigrette, this meal provides a refreshing, metabolic-boosting profile that is perfect for clean eating and quick meal prep.

Ingredients

The Salad Base

• 1 lb. Large Shrimp, peeled and deveined
• 1 Tbsp Extra Virgin Olive Oil
• 3 cups Shredded Napa Cabbage (rich in folate)
• 2 cups Shredded Red Cabbage (high in anthocyanins)
• 1 cup Shredded Carrots
• 1 cup Sugar Snap Peas, thinly sliced
• 1/4 cup Fresh Cilantro, chopped
• 2 Tbsp Fresh Mint, chopped

Zesty Asian Marinade & Dressing

• 2 Tbsp Chili Paste (Sambal Oelek)
• 2 Tbsp Fresh Lime Juice
• 2 Tbsp Rice Vinegar (unseasoned)
• 1 Tbsp Reduced Sodium Soy Sauce (or Coconut Aminos)
• 1 clove Garlic, minced
• 1 Tbsp Honey (or Monk Fruit sweetener for keto-friendly)
• 1 Tbsp Fresh Ginger, peeled and minced
• 3 Tbsp Extra Virgin Olive Oil

Instructions

1. Prepare the Shrimp: Preheat your oven to 400°F. Toss shrimp with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 6-8 minutes, or until pink and cooked through. Let cool slightly.
2. Emulsify the Dressing: In a glass mason jar, combine the chili paste, lime juice, rice vinegar, soy sauce, garlic, honey, minced ginger, and 3 tablespoons of olive oil. Shake vigorously until the dressing is fully emulsified.
3. Glaze the Protein: In a medium bowl, whisk together 3 tablespoons of the prepared ginger sesame dressing. Add the cooked shrimp and toss to coat thoroughly.
4. Assemble the Cabbage Slaw: In a large mixing bowl, combine the Napa cabbage, red cabbage, carrots, snap peas, cilantro, and mint.
5. Final Toss: Drizzle the remaining dressing over the vegetable mixture and toss well. Portion the salad into bowls and top with the glazed chili shrimp.